Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy

Publication date: Available online 15 June 2021Source: Meat ScienceAuthor(s): Christina Charmpi, Thomas Vervaet, Emiel Van Reckem, Wim Geeraerts, David Van der Veken, Wouter Ryckbosch, Frédéric Leroy, Malaika Brengman

Source: Meat Science - June 16, 2021 Category: Food Science Source Type: research